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. Last Updated: 07/27/2016

Lemon Sole Belle Meuniere

A recipe from Jonas Grip, the head chef at Scandinavia restaurant.

For 4 servings:
4 lemon sole (approximately 400g each, with bone, no skin)
16-20 medium-size potatoes, peeled
20 cherry tomatoes
24-28 mushrooms
100g chopped parsley
2 lemons
30ml fresh lemon juice
150g Lurpak butter
100ml vegetable oil
white pepper
flour for coating the fish

Boil potatoes in salted water. Wash the lemon sole under cold water, season with salt and pepper and dust with flour. Cut the lemons in half.

Pour some oil in a big, hot pan and fry one of the fish until lightly colored on both sides. Add a quarter of the butter and ladle the lemon sole until golden colored. Remove from the pan and keep warm. Pour the brown butter in a saucepan for later use. Wipe the frying pan clean and continue with the next lemon sole. It is important that the pan is hot, which is why you should fry only one fish at the time. It takes longer, but the result is much better.

Finally, fry the mushrooms, cut the cherry tomatoes and then add to the brown butter that remains from frying the fish. Season with salt, pepper and lemon juice.

Arrange lemon sole, garnish, boiled potatoes and lemon on big plates. Pour the brown butter over the dish and sprinkle the chopped parsley.